- Par boil the parsnips for 10 minutes in salted water. Drain and put to one side.
- To make the crumb, combine all the ingredients together in a bowl.
- Melt the butter in a large frying pan and sauté the parboiled parsnips until browned all over.
- Add the chopped garlic, thyme and mushrooms and fry for 2 minutes before adding the savoy cabbage and fry until the mushrooms are softened. Take off the heat and splash in the cider vinegar.
- To serve, top with the parsley crumb and sprinkle the hazelnuts on top.
Sautéed Mushrooms and Parsnips with Garlic Parsley Crumb
- Prep time 15 mins
- Cook time 20 mins
- Serves 2
Ingredients
- 4 parsnips, peeled and chopped into 2cm pieces
- 2 tbsp rapeseed oil
- 200g of mushrooms (100g each of shiitake and oyster mushrooms an ideal option)
- ¼ savoy cabbage
- 1 clove garlic
- 1 tbsp chopped, fresh thyme
- 1 tbsp cider vinegar
- 40g toasted hazelnuts, halved
- Halen Môn Sea Salt and black pepper
Crumb:
- 1 tbsp olive oil
- zest of 1 lemon
- 2 garlic cloves, finely chopped
- 2 tbsp parsley, chopped
A warm salad which can be served as main course for vegetarians or vegans or as a side dish with meat.
Serves 2
